JPH0499453A - Production of crush, paste and powder made from starch of devil's-tongue - Google Patents

Abstract

PURPOSE:To obtain the title healthy food free from peculiar taste and a smell of the starch of devil's-tongue by grinding white paste made from the starch of the devil's-tongue or a mixture of the white paste and a food ingredient, washing with water, deodorizing and dehydrating in a specific dehydration ratio. CONSTITUTION:(A) Polished powder made from the starch of the devil'stongue or white paste made of tuberous root of devil's-tongue is used or the component A is mixed with (B) a food ingredient such as seaweeds, starches, beans, fruits or animal meat to give a mixture. The component A or the mixture is ground, washed with water, subjected to harshness removal, deodorized and dehydrated at 30-80 % dehydration ratio to give the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing konjac crush, konjac paste, and konjac powder that are subjected to multiphase processing with other food materials as raw materials for diet foods.

[Conventional technology]

Konnyaku has a strong bitter taste and odor because konjac paste (konjac fine powder soil water) is gelled and coagulated in an alkaline environment with a pH of around 12.

[Problem to be solved by the invention]

Therefore, not only secondary processed foods using this konjac, but also konjac products made by adding and mixing other types of food ingredients (e.g., seaweed, spices, sesame seeds, soybean flour, buckwheat flour, yams, etc.) , taste, smell, etc. (except for a limited number of people)
At present, no desirable commercial products have been produced.

In view of the above-mentioned current situation, the present invention has been developed to provide a product that does not have an unpleasant taste, does not have the so-called konjac odor (hereinafter referred to as the odor caused by the addition of alkali to a konjac coagulant), and can be mixed with any food material or seasoning. Another object of the present invention is to provide a method for producing konjac crush, konjac paste, and konjac powder, which are food materials that are well-blended and gooey in terms of texture.

[Means to solve the problem]

As a result of various studies, the present invention was developed using conventional white konnyaku (konnyaku with only water added and no other food ingredients added, and the rest are the same).
Alternatively, it has been discovered that the above object can be achieved by crushing so-called added konjac (added konjac) mixed with food materials, washing it with water, and dehydrating it.

That is, the method for producing crushed konjac according to the present invention involves the production of ordinary white konjac produced from konjac flour or konjac potatoes in a conventional manner, or at least seaweeds, starches, vegetable proteins, bean shells, fruits, vegetables, Added konjac mixed with food materials such as spices, fish meat, and stored meat and one or more of these processed products is crushed into ground meat and washed with water to remove lime and deodorize. After that, it is characterized by dehydrating to a dehydration rate of 30 to 80%, and the method for producing konnyaku paste is to crush the konjac crushed produced by the above method and crushing it into a paste of fine particles. Further, the method for producing konjac powder is characterized by drying the konjac crush or konjac paste produced by the above method to form a powder.

[For production]

The above methods can be carried out extremely easily, and the konjac crush, konjac paste, and products mixed with these powders (various foods described later) produced by these methods are excellent high-quality konjac foods. It is a healthy goutary food because it contains fiber (effective for relieving constipation, normalizing blood cholesterol and blood sugar levels, and lowering blood pressure) and non-caloric alkalinity (calcium) in a dehydrated and concentrated state. .

This concentrated form of konjac (crushed, paste, powder) absorbs water and swells on your back after eating, so even if you eat only a small amount, you can easily feel full (or at least suppress your hunger), making it highly effective for dieting. .

In addition, konjac that has swelled and increased in volume stimulates the intestinal wall, improves bowel movements, and is effective in excreting harmful animal proteins (such as nitrosamines, which are said to be carcinogenic).

In addition, dehydrating to a dehydration rate of 30 to 80% after washing with water requires 3
If it is less than 0%, it will be too soft and difficult to handle later, and if it exceeds 80%, it will be too hard and difficult to mix with food materials. Therefore, dehydration is carried out to a range of 30 to 80%.

[Example 1] Hereinafter, an example of manufacturing konjac crush and konjac paste will be described.

(1) Gradually add 1 part by weight of konnyaku fine powder (hereinafter referred to as fine powder) to 20 to 40 parts by weight of water with stirring, mix and stir so that the fine powder particles are completely dispersed, and then add it to this device. 1.5 to 2.5 hours at a water temperature of 20 to 25°C,
The powder is completely absorbed and swollen by water (about 30 to 40 minutes at a water temperature of 50 to 60°C) and melted to form a paste (hereinafter referred to as paste).

(2) This glue contains the seaweeds, starches, and plant proteins I mentioned above!
(Soybean protein, wheat protein, etc.) and other food materials are added and mixed (referred to as added konnyaku in this specification).

(3) Add 5 to 9% by weight of 2 to 4% milk of lime (a 2 to 4% solution of calcium hydroxide) to the weight of the paste and knead. Once milk of lime is mixed uniformly, it is poured into a mold, molded, and then heated in hot water (80 to 90'C) to form a solid gel.

(4) After gelation and coagulation, the mixture is crushed into ground meat using a chopper. The size of crushed grains is
Although it varies depending on the food to be used, the diameter of the hole in the cutter plate of the chipper is generally about 2 to 5 mm.

(5) After crushing, crush with room temperature water (approximately 20~25℃)
) or immersed in warm water (approximately 50 to 60 degrees Celsius), stirred, and washed with water (about 1 to 3 times) to completely remove dirt and deodorize the crushed grains (remove excess alkaline content and konjac odor). make it a thing.

(6) Next, the crushed granules are compressed or centrifugally dehydrated to obtain crushed konjac.

The dehydration rate varies depending on the konjac ratio (hydration ratio to refined flour) and the use as a food material, and is set in the range of 30 to 80% for the above-mentioned reasons.

■ The crushed konjac produced in the above manner is further processed through a fine crusher such as a silent cutter (food cutter) to form fine konjac paste.

The konjac crush produced through the above steps (1) to (6) and the konjac crush (7
) All of the konjac pastes produced by the process had no dark taste or konjac odor characteristic of konjac, and had a mellow texture.

(8) Furthermore, the konjac crush and konjac paste produced above were each powdered using a flour mill after drying by freeze-vacuum drying or thermal power, electric power, sunlight, etc.

This powderization makes it easier and more uniform to mix with other food ingredients and seasonings. Of course, like the above, there was no acrid taste or konnyaku odor, and the texture was well integrated, resulting in a gourmet food material.

[Example 2] Below are examples of the use of the konjac crush or konnyaku paste produced in Example 1, that is, an outline of the manufacturing process and blending examples of bork sausage and Vienna sausage mixed with these, and blending examples of shumai and shark roe. Explain.

(1) Example of manufacturing process for Bork sausage and Wiener sausage FIG. 1 is a diagram showing an outline of the manufacturing process.

As shown in Figure 1, raw pork is first separated into pork shoulder, pork belly, pork fat, and pork skin muscle (gelatinous) through carcass separation. 4C1
Grind the meat using a chopper to shred it into about 1 cube.
．． Mix about 5-3% of salt and about 0.25-0.3% of saltpeter (all percentages by weight), and put it in a cold room at 2-3"C for 1-3%.
Sometimes the meat is ground after marinating, which is refrigerated for two days.

Next, the konjac crush or paste produced according to Example 1 was mixed with the meat after grinding, and the various ingredients written in the frame on the left side of Figure 1 were mixed, and cut with a silent cutter (food cutter). At the same time, practice well.

This kneaded material is filled into natural intestine or inlet casing using a stuffer, ligated (clipped) using a ligating machine, and placed in a drying room at 40-70°C for 30-60°C.
After drying for a minute, put it in the smoking chamber and heat it to 55-75℃ for 30-30 minutes.
Smoke for 60 minutes.

This smoked material is immersed in a boiling tank at 70 to 75 degrees.
At step C, boil the frankfurter sausage for 40 minutes and the Vienna sausage for 20 minutes. At this time, the center temperature of each sausage should be 68 to 70°C.

After the fish is taken out of the boiling tank and cooled to about room temperature, it is packaged in bags or the like so that it can be shipped to the market.

(2) Examples of formulations for sausages and Vienna sausages Table 1 shows examples of formulations for sausages and Vienna sausages.

(% by weight) (3) Examples of blending of shumai and shark roe Table 2 shows blending examples of shumai and shark roe [Effects of the Invention] As described above, according to the present invention, the bitter taste and konjac odor can be reduced. Even when mixed with other food ingredients and seasonings, it is possible to obtain a gourmet food material that blends well with the texture, such as low-calorie hamburger steaks. Shumai, shark roe, meat dumplings, meat eel, croquettes, minced meat cutlets, tsukune, spring rolls, pizza pie, grilled octopus.

Sausages, ham, corned beef, luncheon meats, spreads, pastes, and pascous. Ja7ki, chips, noodles, soba, vermicelli. It can be used for powders (various seasonings, various side dish powders) and other various foods.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing an embodiment of the present invention.

Claims (4)

[Claims] (1) General white konjac made from konjac flour or konjac potato by conventional methods, or at least seaweeds, starches, vegetable proteins, bean shells, fruits, vegetables, spices, fish and livestock meat. Added konjac made by adding and mixing one or more of these food materials and these processed products is crushed into ground meat and washed with water to remove dirt and deodorize, with a dehydration rate of 30 to 80%. A method for producing crushed konjac characterized by dehydration. (2) A method for producing konjac paste, which comprises crushing the konnyaku crushed produced by the method according to claim 1 into a fine particle paste. (3) A method for producing konjac powder, which comprises drying the konjac paste produced by the method according to claim 1 and turning it into powder. (4) A method for producing konjac powder, which comprises drying the konjac paste produced by the method according to claim 2 to form a powder.